Hi Julie!I had such an empty, "Je ne sais pas" feeling as I finished your book today. I wanted more! On Tuesday, on our way up to Burling ton, VT to help my son move into his off-campus housing @ UVM, I made my husband stop at every antique store so I could look for MtAoFC, (my mother DID NOT cook!) Bingo, just before we went into VT., I found a $3.00 copy WITH the original paper cover tucked inside. As I read your book, I turned to the correcponding recipe in the cookbook. Resting your book on top of the cookbook made for some heavy reading! I learned that lobsters are not for me, nor are cow or lamb, or any other animals' brains.

Thank you for a wonderful read that allowed for some self reflection and some good laughs. I wish you the best of luck with your writing. You have touched my heart and I'm sure, many, many others' as well. Your book plus a copy of MtAoFC will be going to a friend battling breast cancer so she can enjoy your writing as well.

Those are my "buttonhole" books too (well, His Dark Materials AND A Trip to the Beach by Bob & Melinda Blanchard)! I can't count the number of copies I've bought and given to people.

I'll never forget the first time I finished the third book. Believe it or not, I was sitting in a church choir loft, playing the second of two Christmas concerts in what had been a LONG day, reading during the parts where I wasn't playing, and crying as quietly as possible through about the last 25 pages.

Those are my "buttonhole" books too (well, His Dark Materials AND A Trip to the Beach by Bob & Melinda Blanchard)! I can't count the number of copies I've bought and given to people.

I'll never forget the first time I finished the third book. Believe it or not, I was sitting in a church choir loft, playing the second of two Christmas concerts in what had been a LONG day, reading during the parts where I wasn't playing, and crying as quietly as possible through about the last 25 pages.

Hello, Julie, I found your NPR article while reading the "book" section of NPR online, and I love love LOVE His Dark Materials, so I read the article, and recognized your name, as I have (and love) Julie & Julia. In addition to our mutual love of Pullman and Child, I am also from Texas and lived awhile as a transplanted New Yorker (I eventually crept back to Texas). Anyway, I found your blog by googling you (can you believe "google" is officially a verb now?) and I just wanted to tell you that I think you're fantastic. Congratulations on your book and your NPR appearance; I'm not sure which is more thrilling. :)

Julie, I did a "spit take" with my Oreo cookie when you told Flay (who will always be "Booby A-Fray" from that time he was on Japanese Iron Chef) that you feel like you're being bought when you run into big honking slabs of black truffle. He's definitely not used to being spoken to like that! I think Jeffrey Steingarten was wishing he'd thought of saying that. Ten bucks he steals your line and uses it in the future!!

What's more, Nora Ephron, a food enthusiast who helped make the joy of cooking and eating so palpable in "Heartburn," which she adapted from her own book, will write and direct Columbia Pictures' planned adaptation of the Julie Powell book "Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen," inspired by Julia Child's "Mastering the Art of French Cooking."

OMG, when did I miss this bit of news? Congrats on the ICA show, haven't caught it yet, but will look for the reruns.

What's more, Nora Ephron, a food enthusiast who helped make the joy of cooking and eating so palpable in "Heartburn," which she adapted from her own book, will write and direct Columbia Pictures' planned adaptation of the Julie Powell book "Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen," inspired by Julia Child's "Mastering the Art of French Cooking."

OMG, how did I miss this bit of news? Congrats on the ICA, haven't caught it yet, but will search for the reruns. I do love Bobby Flay, even though he's probably a jerk.

I watched Iron chef today. I tivoed it. Its my day off... (common term for over worked chefs who barely get time to do anything but cook)

When I saw the ingredient being frozen peas, I thought it wasnt going to be a good battle. But I was plesantly surprised from many angles. First off, Flay lost in my book :-P (If that choclate pea cycle was as good as you guys said it was)

Seccond, I am almost ashamed to say.. I was drawn to your semi errotic caption of the events and judging. At least I am honest with it right? I am sure this isnt the first time you have ran into this. I googled your name and went to your old site and now here. Luckly for both of us we are in loving relationships. Now that I got that out of the way, I can move on.

I plan on looking for your book in some type of audio form. I get verry little time to read. I do however have an hour comute to work and a hour home. If you can point me in the direction to exspand my cullinary knowledge, I would be forever greatful.

Hi Julia, I was researching food blogs for an article I want to write and came across your name - you were cited as a successful blogger whose passion resulted in their getting a book deal. I am a journalist from Madras,India and would like to get some quotes from you on connected issues - if you're willing, will you please e-mail me at schallapalli@hotmail.com in a day or two, we can take it forward from there. For your reference, you can Google me as Sravanthi Challapalli (my publication is the Hindu Business Line) and check out my blog - mywordsall.blogspot.com - which has a selection of my articles.Thanks, RegardsSravanthi

Just to be totally non-topical here - I am very pleased to have found your current blog. I found the Julie/Julia project in early 2004, and it has become one of my favorite web reads of all time - I return to it regularly, and hope that it doesn't vanish into that misty 404 heaven that so many sites do.

I could also at this point gush a little about your book, which I bought months before it was released (love Amazon pre-orders), and so on.

But basically - thanks for being alive, and writing about it. That you are and do has made my life happier.

Okay - was watching tv and the Food Channel is one of the main channels of my tv surf, and there you were! Awesome! Loved your comments, especially about the truffle! I agree with earlier poster - I almost spit! I did not stay to see who won - cause most of them time I don't agree, but I hope you had fun, and if you have any behind the scenes info - ie are the dishes they serve at the proper temperature? Since there is so much time taken for shots on sets, I have always wondered...

well. i started reading your book yesterday afternoon. i got it at the library after having seen it at the barnes noble and was immediately intrigued. as of today i am half way through it* and still very intrigued and find myself wanting to revisit my old culinary school dreams and wishing i had a bigger kitchen in which to saute', chop, bake, whisk and mix things. for now i guess i am just your newest bleader. (*please note that i normally do not have this much time on my hands to read books and research author's blogs & leave freakishly long comments, i spent most of the past 24 hours on a plane and in airports).